February 24, 2012

Capsicum/Green Pepper Gravy Curry

I remember eating this for the first time around 7 years back. A friend of mine Rajani cooked and dropped it at my place when we lived in the same apartments at Sunnyvale. I wanted to learn it and googled it. Now, I don't remember the exact place I saw it online. This was in fact the first and only special dish I learned to make after coming to the US. After cooking it for the past few years, I think I simplified it a bit according to my convenience. It tastes good and many of my friends like it..:) Hope you enjoy it too!!

Ingredients:

Capsicum - 2 big ones

Cumin Seeds - 1/2 tsp

Oil - 3 Tsp

Onion - 1 Big

Peanuts - 1/2 to 3/4 cup (Depending on the peanut flavour you want)

Coriander Leaves - 1/2 bunch

Coconut - 1/2 cup (Not dry)

Tamarind Pulp - 1 tsp

Coriander Powder - 1 tsp

Ginger Garlic Paste - 1 tsp

Salt - 1 tsp (adjust to taste)

Turmeric - a pinch

Chilli powder - 1 tsp (adjust to taste).

Gravy:

1. Dry roast peanutsand let them cool.

2. Dice Onion into 1 inch cubes and roast them in a tea spoon of oil and let them dry.

3. Meanwhile, heat oil in a saucepan and add cumin seeds. After they splutter, add the capsicum.

Cook on a low to medium flame and cover with the lid. Stir lightly so that the pieces do not stick to the bottom of the pan.

4. Grind all the above ingredients except the capsicum and cumin seeds with 1 cup water and make into a fine paste.

5.Once the capsicum pieces are softened, add this gravy to them and cover with a lid. If you feel the gravy is too thick or tight add little more water.

6. Let it cook for another 20-25 minutes till it thickens a bit.

Capsicum Gravy curry is ready to serve with roti, vegetable rice or just plain rice.

A small tip here is, you don't have to remove the coriander stems. Just wash them and add to the ingredients. If you don't have coriander powder, just add a tsp of coriander seeds to the ingredients.

I always have tamarind pulp at home. In case you don't, soak small lemon size tamarind in water and add this to the gravy paste.Always, make sure to taste it while cooking so that you can adjust if the salt/chilli is less.